Peach Cocktail Sauce

At a cooking class last night at Walnut Beach Resort, Chef Justin prepared a sauce you would never in a million years think would work BUT IT DOES.

We were having grilled shrimp (recipe tomorrow guys) and this sauce. Everyone was taking the end of the shell and scooping up every last drop in the shot glass.


  • 2 x 100 gram container of peach yogurt
  • 2 ripe peaches pitted
  • 3 tbsp. apple cider vinegar
  • 2 tbsp. honey
  • 1 tbsp. hot horseradish (yup!)
  • pinch of salt
  • 1 tbsp. oil

Take the pitted peaches and lightly oil them (skins still on at this point)

Place them on a hot grill and grill until they become seared and the skin begins to peel. Peel the skins off and set them aside to cool.

Mix the balance of the ingredients in a small bowl. Once the peaches have cooled, dice them as small as you can and add to the yogurt mixture. Mix well and then divide into two bowls.

Take one bowl with half  the sauce and puree it briefly until smooth. Now mix the two together and mix well.

These will be served with the Himalayan Salt grilled prawns.

Damn these are good and you did it again!


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